Congris - Cuban-Style Red Beans & Rice
CATEGORIES
INGREDIENTS
  • Servings: 6
  • Beans:
  • 1 cup dried small red kidney beans
  • 2 quarts water
  • 1/2 small onion
  • 1 2-inch square of red bell pepper
  • 2 garlic cloves, peeled
  • 1/2 teaspoon ground cumin
  • Rice:
  • 1 1/2 cups long-grain white rice, rinsed in cold water 5 times
  • 3 tablespoons olive oil
  • 2 cups chopped onions
  • 1/4 cup chopped red bell pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
DIRECTIONS
  1. 1/2 teaspoon dried oregano
  2. Method:
  3. For beans: Soak kidney beans in large bowl with enough cold water to cover
  4. by 3 inches, at least 4 hours or overnight. Drain. Place 2 quarts water,
  5. beans and next 4 ingredients in large pot. Bring to boil over medium-high
  6. heat. Reduce heat to medium, cover and simmer until beans are tender,
  7. stirring occasionally, about 50 minutes. Season to taste with salt. Drain,
  8. reserving beans and bean cooking liquid
  9. separately. Discard vegetables and cilantro.
  10. For rice: Bring 3 cups bean cooking liquid to boil in heavy medium saucepan.
  11. Add rice; bring to boil. Reduce heat to medium-low, cover and simmer until
  12. almost all liquid is absorbed, about 20 minutes. Uncover; fluff with fork.
  13. Heat oil in heavy large skillet over medium-high heat. Add onions, bell
  14. pepper, garlic, cumin and oregano and saute until onions are beginning to
  15. brown, about 5 minutes. Stir in beans and rice; cook until heated through,
  16. about 5 minutes. Season with salt and pepper.
  17. Serves 6 people